Choco Crossies (Copycat) |
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Choco Crossies (Copycat)

These Choco Crossies (Copycat) are insanely delicious and come together in under 60 minutes (no baking required!). They make a perfect (chocolate) food gift (e.g., Valentine's Day, Mother's Day, Christmas, birthday etc.).
Prep Time30 mins
Resting Time15 mins
Total Time45 mins
Course: Sweet Treats
Cuisine: European
Keyword: comfort food, quick & easy, vegetarian
Servings: 70 choco crossies
Calories: 40kcal


  • 300 g couverture chocolate chopped*
  • 100 g compound chocolate chopped*
  • 1 tbsp coconut oil
  • 1 tsp vanilla bean paste **
  • 1/2 cup almonds finely chopped
  • 2.5 cups cornflakes frosted***


  • Line a baking or cookie sheet with parchment paper.
  • Over low heat, stirring often, slowly melt the couverture chocolate and compound chocolate (see notes!). It's important to make sure that the water doesn't boil. When the chocolate has melted, remove from heat and allow to cool for a minute or so.
  • Add the coconut oil and vanilla bean paste and combine well. Then add the chopped almonds. 
  • Next, slightly crunch the Kellogg's Frosted Flakes (by hand) while adding them to the chocolate/almond mix. Combine well until evenly covered with chocolate.
  • With a spoon, form Choco Crossies (1 tsp each) and transfer them to the prepared baking sheet (spread out in a single layer).
  • Freeze the Choco Crossies until the chocolate is firm (about 15 minutes).
  • Store your Choco Crossies in an airtight container for up to 4 weeks (preferably in the fridge!).


*Depending on your preference, use milk, dark, or white chocolate.
**Can be substituted with vanilla extract.
***I use Kellogg's Frosted Flakes.
Quick Tip: Tempering refers to the process of (slowly) melting and cooling the chocolate. If the chocolate is tempered correctly, it keeps a smooth and shiny texture. If the chocolate is not tempered correctly, it won't harden well and will form light greyish white streaks on the surface. Also, it's important that the chocolate is kept away from moisture (completely dry ALL the utensils before using them!). Technically, you could skip the tempering part by only using compound chocolate. Compound chocolate is definitely easier to work with as it can be melted down without tempering BUT it won't have the rich flavour and pretty shiny texture of the tempered couverture chocolate.


Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg